Anthocyanins in Plant Food: Current Status, Genetic Modification, and Future Perspectives
Anthocyanins are naturally occurring polyphenolic pigments that give food varied colors. Because of their high antioxidant activities, the consumption of anthocyanins has been associated with the benefit of preventing various chronic diseases. However, due to natural evolution or human selection, an...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-01-01
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| Series: | Molecules |
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| Online Access: | https://www.mdpi.com/1420-3049/28/2/866 |
| _version_ | 1827622832216997888 |
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| author | Peiyu Zhang Hongliang Zhu |
| author_facet | Peiyu Zhang Hongliang Zhu |
| author_sort | Peiyu Zhang |
| collection | DOAJ |
| description | Anthocyanins are naturally occurring polyphenolic pigments that give food varied colors. Because of their high antioxidant activities, the consumption of anthocyanins has been associated with the benefit of preventing various chronic diseases. However, due to natural evolution or human selection, anthocyanins are found only in certain species. Additionally, the insufficient levels of anthocyanins in the most common foods also limit the optimal benefits. To solve this problem, considerable work has been done on germplasm improvement of common species using novel gene editing or transgenic techniques. This review summarized the recent advances in the molecular mechanism of anthocyanin biosynthesis and focused on the progress in using the CRISPR/Cas gene editing or multigene overexpression methods to improve plant food anthocyanins content. In response to the concerns of genome modified food, the future trends in developing anthocyanin-enriched plant food by using novel transgene or marker-free genome modified technologies are discussed. We hope to provide new insights and ideas for better using natural products like anthocyanins to promote human health. |
| first_indexed | 2024-03-09T11:33:24Z |
| format | Article |
| id | doaj.art-44e395bc54e0436c910a3a5bbfc863cb |
| institution | Directory Open Access Journal |
| issn | 1420-3049 |
| language | English |
| last_indexed | 2024-03-09T11:33:24Z |
| publishDate | 2023-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Molecules |
| spelling | doaj.art-44e395bc54e0436c910a3a5bbfc863cb2023-11-30T23:46:02ZengMDPI AGMolecules1420-30492023-01-0128286610.3390/molecules28020866Anthocyanins in Plant Food: Current Status, Genetic Modification, and Future PerspectivesPeiyu Zhang0Hongliang Zhu1College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaAnthocyanins are naturally occurring polyphenolic pigments that give food varied colors. Because of their high antioxidant activities, the consumption of anthocyanins has been associated with the benefit of preventing various chronic diseases. However, due to natural evolution or human selection, anthocyanins are found only in certain species. Additionally, the insufficient levels of anthocyanins in the most common foods also limit the optimal benefits. To solve this problem, considerable work has been done on germplasm improvement of common species using novel gene editing or transgenic techniques. This review summarized the recent advances in the molecular mechanism of anthocyanin biosynthesis and focused on the progress in using the CRISPR/Cas gene editing or multigene overexpression methods to improve plant food anthocyanins content. In response to the concerns of genome modified food, the future trends in developing anthocyanin-enriched plant food by using novel transgene or marker-free genome modified technologies are discussed. We hope to provide new insights and ideas for better using natural products like anthocyanins to promote human health.https://www.mdpi.com/1420-3049/28/2/866anthocyaninsgenome editingtransgene stackingtransgene free |
| spellingShingle | Peiyu Zhang Hongliang Zhu Anthocyanins in Plant Food: Current Status, Genetic Modification, and Future Perspectives Molecules anthocyanins genome editing transgene stacking transgene free |
| title | Anthocyanins in Plant Food: Current Status, Genetic Modification, and Future Perspectives |
| title_full | Anthocyanins in Plant Food: Current Status, Genetic Modification, and Future Perspectives |
| title_fullStr | Anthocyanins in Plant Food: Current Status, Genetic Modification, and Future Perspectives |
| title_full_unstemmed | Anthocyanins in Plant Food: Current Status, Genetic Modification, and Future Perspectives |
| title_short | Anthocyanins in Plant Food: Current Status, Genetic Modification, and Future Perspectives |
| title_sort | anthocyanins in plant food current status genetic modification and future perspectives |
| topic | anthocyanins genome editing transgene stacking transgene free |
| url | https://www.mdpi.com/1420-3049/28/2/866 |
| work_keys_str_mv | AT peiyuzhang anthocyaninsinplantfoodcurrentstatusgeneticmodificationandfutureperspectives AT hongliangzhu anthocyaninsinplantfoodcurrentstatusgeneticmodificationandfutureperspectives |